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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Open Education Faculty
  2. Culinary Arts
  3. Course Structure Diagram with Credits
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 20/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ102U - II. SEMESTER 0 +0 6.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ASSOC. PROF. DR. ALEV DÜNDAR ARIKAN
Mode of Delivery Distance Education
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no course offered.
Recommended Resources Yılmaz, H. ve Dündar, A. (2019). Gastronomi Tarihi. Eskişehir: Anadolu Üniversitesi Yayınları
Work Placement There is no work placement or application for this course.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Nutrition of first Human
Week - 2 Origins of Anatolian Culinary Culture I
Week - 3 Culinary of Mesopotamia
Week - 4 Greek Cuisine Culture in Ancient Times
Week - 5 Ancient Egyptian Culinary Culture
Week - 6 Historical development of Far Eastern Culinary Culture
Week - 7 Midterm
Week - 8 Culinary culture in the Middle Ages and Renaissance
Week - 9 America's Discovery and New Foods
Week - 10 Renaissance and Italian Culinary
Week - 11 Development of French Cuisine in Modern Age
Week - 12 The Impact of Industrial Revolution and Culinary
Week - 13 New Trends in Gastronomy
Week - 14 Final Exam

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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